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Roasted Plovers

Pluck and singe the desired number of birds, take out the gizzards, but leaving the remainder of the entrails inside. Tie a thin slice of fat bacon over the breast of each bird, and range them in a hot oven to roast. Place in a drippingpan some slices of toast and baste them continually with butter; just preparatory to removing the birds from the fire, take off the rashers of bacon and dust them with salt; when the birds are done, place the toasts on a hot dish, with a bird on each, decorate with quartered lemons, and serve with a sauceboat of white sauce. (2.) Pick, singe, draw and wipe six tender and fat plovers, pick out the eyes, and truss the legs together, and skewer the head under one leg; then lay a thin slice of larding pork on each bird, tie them securely, and put in a roastingpan, seasoning with a little salt, spread over a very little butter, and put them on a spit, roasting for ten minutes, Then take them from the fire, and arrange six small canapes for game on a hot dish, dress the plovers on them, garnish with a little watercress, and serve. Salmis of Plover, Madison d'Or Procure six fat plovers, pick, singe and draw, pick out their eyes, skin the heads, wipe, and sprinkle over with a little salt; place in a roastingpan and cook for four minutes, then cut off the legs and necks, reserving the heads for future use. Chop up half a carrot and onion, put them in a saucepan with one ounce of butter and a small garnished bouquet and six whole peppers; cook for five minutes, add a breakfast cupful of Spanish sauce, half a wineglassful of sherry, and three tablespoonfuls of mushroom liquor, sprinkling over salt and pepper to taste; then cook them for fifteen minutes longer. Run the bills through good-sized mushrooms, stick them into the breasts of the plovers, and place them in a sautepan, strain over the liquor, and add a dozen mushrooms cut in halves and the zest of a lemon, cook for six minutes, then put them on a dish, strain over the sauce, and serve with croutons of fried bread covered with cooked goose's fat livers for a garnish.